Meijer healthy living advisor Janine Faber shares recipes for a - WDRB 41 Louisville News

Meijer healthy living advisor Janine Faber shares recipes for a Halloween-themed menu

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Bloody guts and skeleton fingers are what's for dinner today. Meijer healthy living advisor Janine Faber is sharing some recipes for a with a Halloween-themed menu including fruit candy corn.

Bloody Guts
(Spaghetti Squash w/Tomatoes and Herbs)
Serves: 4

1 medium spaghetti squash
2 cloves garlic, minced
2 tsp olive oil
1 can diced tomatoes, low-sodium, drained
1 Tbsp basil, chopped
1/8 tsp dried oregano
2-3 Tbsp grated Parmesan cheese

1. Pierce a few holes in the squash with a large knife. Place in the microwave on high for 7-10 minutes until the skin gives easily under pressure and the inside is tender.

2. Let cool for 10 minutes, then halve lengthwise or crosswise. Scoop out seeds and fibers and discard.

3. Use a fork to scrape out the squash flesh. It will naturally separate into noodle-like strands.

4. While waiting for the squash to cool, sauté minced garlic in the olive oil until it's softened and fragrant. Add the tomatoes, basil, and oregano to the garlic and simmer for 10-15 minutes. Spoon the garlic-tomato mixture on top of squash strands. Top with grated Parmesan and serve.

Nutrition Information per Serving:
1 ¾ Cups of Fruits and Vegetables per Serving
Calories: 120
Total Fat: 3.5g
Saturated Fat: 1g
% of Calories from Fat: 26%
% Calories from Sat Fat: 7.5%    Protein: 3g
Carbohydrates: 20g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 90mg

Each serving provides: An excellent source of vitamin C, and a good source of fiber, manganese, calcium, and vitamins A and B6.
Source: Produce for Better Health Foundation ( and the North Carolina State Plants for Human Health Institute.

Salad with Skeleton Fingers
(Harvest Spinach and Apple Salad with Maple-Cider Vinaigrette)
Serves 6

2 (5-oz.) pkgs. Earthbound Farm® Organic Baby Spinach
4 turkey bacon slices, chopped
1 tbsp. Meijer Extra Virgin Olive Oil
1 cup sliced onion
1 (16-oz.) pkg. mushrooms, sliced
1 cup apple cider or apple juice
¼ cup cider vinegar
2 tbsp. Meijer Organics Pure Maple Syrup
1 tbsp. Meijer Dijon Mustard
1 large apple (such as Granny Smith, Gala or Fuji), cored, thinly sliced
¼ cup chopped walnuts

1. Place spinach in a large mixing bowl. Set aside.

2. In a large nonstick skillet cook bacon over medium heat 5 minutes or until browned and crisp. Add oil and onion; saute 2 minutes or until onion is softened. Add mushrooms; sauté 2 minutes until softened. Transfer vegetables and bacon to bowl with spinach.

3. For the vinaigrette, return skillet to medium high heat. Add apple cider; cook until reduced slightly, stirring and scraping up any browned bits. Stir in vinegar, maple syrup and mustard. Cook and stir 3 minutes or until thickened slightly. Remove from heat.

4. Pour vinaigrette over salad. Add apple slices, walnuts, and pepper to taste; toss to combine. Serve warm.

Per serving: 185 calories, 8g fat, 1g saturated fat, 10mg cholesterol, 255mg sodium, 26g carbohydrate, 5g fiber, 6g protein.
Source: Meijer Healthy Living Naturally magazine Sept/Oct 2013

Dessert: Fruit "Candy Corn"
Pineapple chunks
Mandarin oranges
Whipped topping


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